Preserved Lemons
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| Organic and Fresh from the market |
At the Jan Powers Farmers Markets today I just could not go past the beautiful fresh lemons. These were brought in from the Granite Belt district by my favourite organic fruit and veg stall. I use lemons so much in cooking there is rarely a dish that hasn't been juiced, zested or peeled by lemon.
Preserved lemons are a tradition of Moroccan and Middle Eastern cookery that give a wonderfully aromatic piquancy to salsa, salads, fish, poultry or lamb. The combination of the acidic with the sweet in these dishes make them stand out in the taste spectrum.
Every home cook should know how to make preserved lemons and limes – they're the most straightforward and cheapest of all the preserves. You can make as many preserved lemons you like as they will last up to a year. There is no need for refrigeration another plus when on a boat and if you have the space make up extra as gifts.
Roughly 3 large lemons will fit per 600ml sized jar. Use jars with vinegar proof lids as lemon juice will react with the lid and cause corrosion. I go super size as usual and have 2.2lt preserving jars just for lemons and limes.
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| Use whatever size jars you have. Choose smaller lemons so they fit into the jar easier. |
INGREDIENTS
5 lemons (3 to preserve and 2 for juice)
1/4 cup salt, more if desired
Optional Safi mixture:
1 cinnamon stick - I actually have cinnamon branches
3 cloves
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf
Freshly squeezed lemon juice,
EQUIPMENT:
Shallow bowl
Tablespoon
Sterile mason jar
Sharp knife
Let's get Preserving
Clean the lemons by scrubbing in equal parts vinegar and warm water. Dry on tea towel. (If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily).
Quarter the lemons from the top to within 2 cm from the bottom, sprinkle 1 heaped tablespoon of salt on the exposed flesh, then reshape the fruit.
Place 1 tablespoon salt on the bottom of the mason jar.
Pack in the lemons and push them down, adding more salt, and the optional spices between layers.
Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.*)
Leave some air space before sealing the jar.
Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice.
Let ripen for 30 days.
To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening.
Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
Tip: According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing. If have used this technique with limes and it works wonders.
*TIP: Freeze any excess lemon juice in an ice cube tray to use in drinks, sorbets, risottos or dressings.
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I’m taking advantage of social distancing to finally do your preserved lemon recipe! Fabulous!
ReplyDeleteBrilliant I love your finished product and I must get your Lemonchello recipe Rob and I did like a glass or two when sailing the Med
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